All Forums  General BBQ Interests  Recipes  Bottom Round - How to smoke?

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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 UserName: Password: Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by Steve[/i] [br]OK - Need some help here. My local (Kent) Top had bottom rounds on sale - by one get one. So 2 3.8 pounders are sitting in the frig. What's the best way to prepare? Can I treat them like I would brisket or butt? Serve sliced or shredded? What few web sites talk about cooking bottom rounds say to slice them against the grain and use them for sandwiches; if that is best, how do I tell what is "against the grain" once they are smoked. Thanks in advance! [/quote]   Check here to include your profile signature.